Servings: 8 slices
Cost: 10
Ingredients
- 4 eggs at room temperature
- 100 g caster sugar
- 100 g plain flour
- 1 tbsp matcha powder
For the filling
- 250 ml whipped cream for filling
To Decorate, optional
- 80 g icing sugar
- 1 tbsp water
- Handful of roasted nuts roughly chopped
You’ll need
- Swiss roll tin 10” x 15” or 13” x 9”
Instructions
- Preheat a fan oven to 180ºC.
- Whisk the eggs and caster sugar in an electric mixer for about 10 minutes until nice and fluffy.
- Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.
- Using a large spoon gently fold the sieved flour into the egg and sugar mix.
- Carefully line a baking tin with greaseproof paper and lightly grease with butter.
- Pour the batter into the baking tin, using a spatula to gently even it out.
- Bake in the oven for 10 to 15 minutes or until a skewer/sharp knife inserted comes out clean.
- Remove from the oven and allow to cool for a few minutes in the baking tin.
- Turn the cake over onto a clean tea towel, then carefully peel off the greaseproof paper.
- Roll the cake in the tea towel and allow to cool (this will avoid it breaking later).
- Unfold the cake when it is cool and spread the whipped cream evenly on the cake.
- Roll again and decorate as below if you wish. Put in the fridge until ready to eat.
To Decorate, optional
- Add the water to the icing sugar and stir with a spoon removing any lumps. Add more water if necessary to give a runny (not watery) consistency.
- Drizzle over the top of the Swiss Roll using a spoon in a zig zag motion. Finally decorate with roasted nuts.
Tried this recipe?Let us know how it was!
